Blueberry season in East Texas is my favorite. Those fresh blueberries combined with a sprig of Rosemary from our garden creates a little bit of heaven for our Sunday Brunch.

We have huge rosemary bushes and we have more rosemary than we know what to do with! We stuff our chickens (sourced from a local farm) with fresh rosemary before roasting. We add rosemary to our famous Breakfast Potatoes and stir a little in to our Chicken and Veggie Soup. Rosemary adds a unique flavor, plus it’s anti-inflammatory, antiseptic and can reduce stress.

Our guests usually can’t get enough of these scones. This recipe is simple and the result is delicious!

Ingredients

• 2 c. flour
• 3 T. sugar
• 1 ½ t. Baking Powder
• 5 T. butter (cold, chunked)
• ½ c. milk
• ½ t. Vanilla
• 1 egg white
• ½ c. fresh blueberries
• 2 T. Fresh Rosemary, chopped

Instructions

• Place flour, sugar & baking powder in food processor.
• Pulse till combined.
• Add butter and pulse until crumbled.
• Place in a medium bowl and set aside.
• In a glass measuring cup whisk together milk, vanilla & egg white.
• Add Blueberries and Rosemary to flour mixture and stir to coat.
• Mix in wet ingredients and stir just until moist.
• Pour out onto a floured surface.
• Knead twice and cut in half.
• Shape each half into a circle ½ inch thick.
• Cut in half and then each ½ into five triangles.
• Place on a cookie sheet and bake at 400 F for 15 mins or until light golden on top.
• Let cool five minutes.

Enjoy!